This impressive yeast bread starts with a frozen roll dough. It can even be assembled the night before baking.

Cinnamon-Pecan Monkey Bread

1/2 (3 pound) package frozen roll dough, thawed
1/4 cup chopped pecans
2 tablespoons butter
1/4 cup SPLENDA® Brown Sugar Blend
1/4 teaspoon ground cinnamon
1/3 cup SPLENDA® Brown Sugar Blend
1/4 teaspoon ground cinnamon
3 tablespoons butter, melted

1. Spray a 12-cup Bundt pan with vegetable cooking spray. Sprinkle pecans in bottom of pan; set aside.
2. Combine 2 tablespoons butter, 1/4 cup SPLENDA® Brown Sugar Blend and 1/4 teaspoon cinnamon in a small saucepan; cook over low heat, stirring constantly until blended; pour mixture over pecans. Set aside.
3. Combine 1/3 cup SPLENDA® Brown Sugar Blend and 1/4 teaspoon cinnamon in a small bowl; set aside.
4. Cut each roll into half; dip tops of balls into melted butter and then into SPLENDA® Brown Sugar Blend mixture. Place in prepared pan. (At this point Monkey Bread may be covered and stored in the refrigerator 8 hours or overnight or proceed as directed). Cover and let rise in a warm place, free from drafts, 50 minutes or until doubled in bulk.
5. Preheat oven to 350°F (175°C) about 10 minutes prior to baking.
6. Bake 25 to 30 minutes or until bread sounds hollow when tapped. Remove from pan; cool on a wire rack. Serve warm.

Makes 18 servings.
Preparation Time: 20 Minutes
Total Time: 1 Hour 35 Minutes

Nutritional Information Per Serving (1/18 of recipe): Calories 180 | Calories from Fat 60 | Fat 6g (sat 2.0g) | Cholesterol 10mg | Sodium 290mg | Carbohydrates 24g | Fiber 1g | Sugars 9g | Protein 4g

Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.